Savory miso butter with perfectly fried eggs. fresh avocado and crisp toast. This is the perfect brunching plate or breakfast for those weekend go-getters.
If I’ve slept in on a weekend, I’m feeling kind of lazy and really just want to spend the day reading a good book or knitting, this breakfast starts that day with perfection. It’s a straightforward recipe that may seem more complicated than it is, but really you’re just layering ingredients on a base of toast. Mimosa to pair? Don’t mind if I do.
Oh and check out my guide on the Best Way to Peel an Avocado.
Miso Butter Egg & Avocado Toast
Skill Level: Basic | Prep Time: 10 min | Cook Time: 5-8 min | Total Time: 15-18 min
*makes 2 avocado toasts
1 Tbsp. unsalted butter
1½ tsp. miso
1 clove garlic, peeled & crushed with the flat side of a knife
1 avocado, skin & pit removed
4 cherry tomatoes or equivalent, chopped
½ tsp. lemon juice
1 green onion, thinly sliced
1 Tbsp. thinly grated asiago cheese
2 slices of your favourite bread
Melt the butter by placing it in the microwave for 20 seconds.
Stir the miso into the butter.
Pour the miso-butter mixture into a non-stick pan on the stove over medium-low heat. Add the crushed garlic clove. Cook the garlic over medium heat for 2 minutes.
Meanwhile, in a medium bowl, mash the avocado with a fork. Mix in the tomatoes & lemon juice.
Crack each egg into the pan, cooking as you would a fried egg – reduce the heat to low. Cook slowly until the whites are set & the yolks begin to thicken, being aware of how’d you’d like each egg done (soft, medium, hard).
Using a toaster, toast your two pieces of bread.
Spread the avocado mixture over the toasts evenly, lay the cooked egg on-top. Sprinkle the asiago cheese and green onions overtop. Finished with some freshly cracked black pepper and a pinch of ground cayenne.